Whisk the flour, baking soda and salt in a medium bowl to combine. Set aside.

In the bowl of a stand mixer, cream butter and both sugars on medium speed until light and fluffy, about 2 minutes. Mix in egg and vanilla. Scrape down the sides of the bowl. Mix in peanut butter. Add the flour mixture and mix until the flour is incorporated.

Pour the chopped toffee peanuts in a shallow bowl. Scoop 2 level teaspoons of dough for each cookie and shape into a 1-inch ball. Roll the ball in the chopped peanuts to coat heavily, pressing any bits that fall off. Place the coated balls 2 inches apart on the line cookie sheets.

Bake the cookies until they are lightly colored on top, about 14-17 minutes. The cookies will seem soft to the touch but will firm up as they cool.

Anonymous in New Zealand ~There is a recipe for toffee peanuts on recipezaar.com. It is recipe # 269296 and is called Toffee coated peanuts. I believe you can convert the recipe to metric units as well. I know it wouldn't be the same, but it might also be good with honey roasted peanuts and toffee bar chunks. I need to try this recipe out . . .

I'm participating in a holiday cookie exchange. Do you think these would hold up for a couple of days? I will be sending them in the mail. They looks deliciously different. I can't decide what cookie to bake! Thanks!

The alpine strawberry (Fragaria vesca) is a cousin of the wild strawberry. It's sometimes simply referred to as alpineberry. I love to bake, cook and garden. My blog is a place to share my recipes and other tiny tidbits of my life.